Ingredients

standard can of chopped tomatoes

2 tbsp

black olives (about 8)

a few

fresh basil leaves

a few

fresh oregano leaves

2 tbsp

extra virgin olive oil, plus more for drizzling

to taste

Fleur de Sel & French Pepper

1 tsp

Herbes de Provence

a couple of slices

lightly toasted brown bread (can be GF)

to serve

fresh edible flowers (optional)

"The fresh and tangy tomato flavour is the highlight of this simple tomato tartare. Draining the tinned tomatoes concentrates the complex ripe flavours of the tomatoes and creates a wonderfully spreadable consistency. We can't get enough of this easy dish!"

Many thanks to Nikibakes for the tasty recipe.

Method

Pour the tinned tomatoes into a fine strainer and allow to drain for 6 hours or overnight to remove as much moisture as possible.
Chop the black olives, basil and oregano and combine with the drained tomatoes. Stir in the olive oil and season to taste with fleur de sel sea salt and French cracked black pepper.
Using a round form or cookie cutter about 3-inches wide, cut disks out of the lightly toasted bread. Next, using the form, top the bread with ½-cup of the tomato mixture, pressing down to compact it into shape. Carefully remove the form and top with herbs de Provence and extra salt and pepper.
Garnish, if desired, with a drizzle of olive oil and fresh edible flowers, if using.